Torta Pisticcina (Chestnut Flour Tart)

Name: Torta Pisticcina (Chestnut Flour Tart)
Total time: PT0D0H0M
Yield: serves 8-10
Ingredients: 12 tbsp. unsalted butter, melted, plus more for greasing pan; 1 cup sugar; 1 ⁄ 2 cup milk; 1 tsp. vanilla extract; 1 tsp. kosher salt; Zest of 1/2 orange; 2 cups chestnut flour; 1 ⁄ 2 cup whole blanched almonds; 1 ⁄ 4 cup sliced almonds

Serves
serves 8-10

BETH ROONEY

The star of this almond-studded tart is the flour from Corsica's prized crop, chestnuts.

Ingredients

12 tbsp. unsalted butter, melted, plus more for greasing pan
1 cup sugar
¹⁄₂ cup milk
1 tsp. vanilla extract
1 tsp. kosher salt
Zest of 1/2 orange
2 cups chestnut flour
¹⁄₂ cup whole blanched almonds
¹⁄₄ cup sliced almonds

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Instructions

Step 1

Heat oven to 375°. Grease a 10″ cake pan; set aside. Whisk butter, sugar, milk, vanilla, salt, and zest in a bowl. Add flour and whole almonds; stir until smooth. Pour batter into pan; sprinkle with sliced almonds. Bake until browned and set, about 25 minutes.

Heat oven to 375°. Grease a 10″ cake pan; set aside. Whisk butter, sugar, milk, vanilla, salt, and zest in a bowl. Add flour and whole almonds; stir until smooth. Pour batter into pan; sprinkle with sliced almonds. Bake until browned and set, about 25 minutes.